Jamocha Ice Cream Pie – a delicious recipe with coffee ice cream, topping, coffee, flour, butter, powdered instant coffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
COFFEE PAT-IN-PAN PIE CRUST:.
2
Heat oven to 400F Mix all ingredients until dough forms.
3
Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches.
4
Bake 12 to 15 minutes or until light brown.
5
Cool completely.
6
Bake Coffee Pat-in-Pan Pie Crust.
7
Spread 1 pint of the ice cream in pie crust; cover and freeze about 1 hour or until firm.
8
Spread hot fudge topping over ice cream in pie crust; carefully spread remaining pint of ice cream over topping.
9
Cover and freeze at least 1 hour until firm but no longer than 2 weeks.
10
To serve, let stand at room temperature about 10 minutes before cutting.
11
Garnish with whipped topping and candies just before serving.
12
Store covered in freezer.
485
kcal
Calories
41
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pints coffee ice cream, slightly softened, ¾ cup hot fudge topping, coffee-flavored chocolate decorative candies or chocolate-covered coffee beans, if desired, 1 cup all-purpose flour, and more.
Yes, Jamocha Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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